This makes 8 individual puddings.
½ cup flax meal
¼ nutmeg clove
2 cloves
1 stick cinnamon
2cm ginger
60g activated walnuts
60g activated almonds
120g sultanas
6 medjool dates, pitted
2 tbsp sour cherries
2 dried peaches
2 dried figs
180g RAW almond flour or coconut flour
1 orange, zest and juice only
1 lemon, zest and juice only
2 vanilla pods, beans only (or 1 tsp vanilla extract)
1/4 tsp almond extract
90 g almond butter
90g coconut butter
150 g agave or yacon syrup
pinch salt
Method
Place linseed, cinnamon, cloves, nutmeg and ginger into high speed blender and pulverize for 1 minute on the highest speed (Thermomix 1min/speed 10).
Place walnuts, almonds, sultanas, dates, cherries, peaches and figs into a food processor with a “s” blade or Thermomix and chop on a medium speed for a few seconds until you see see a mixed fruit texture.
Add RAW flour, orange, lemon, vanilla, almond extract, nut butters, syrup and salt and combine until mixture froms a ball.
Shape mixture using a darion mould or small teacup, place on a baking paper lined dehydrator sheet and repeat until mixture is finished. Dehydrate at 105°F (around 40°C) for approximately 6 hours.